CARMELIZED PORK BELLY AND SHRIMP WITH SPICY FISH SAUCE

CARMELIZED PORK BELLY AND SHRIMP WITH SPICY FISH SAUCE image

Yield 7 ppl

Number Of Ingredients 14

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Sauce:
5 T fish sauce
2 T sugar
1 T white vinegar
1 red jalapeno chile, minced w seeds
1 large garlic clove, minced
Pork Belly and Shrimp:
6 t sugar
1 1# slab rindless pork belly, cut lengthwise into 1/3" thick slices, then crosswise into 5 inch lengths
1 1/2 c water, divided
1# uncooked large shrimp, peeled, deveined w tails intact
2 green onions, thinly sliced into strips
1/4 c fresh cilantro leaves
Cooked white rice

Steps:

Sauce: Whisk all ingredients in small bowl. Let stand at room temp for flavors to blend, at least 30 min and up to 2 hrs. Pork Belly and Shrimp: Sprinkle sugar over bottom of heavy large skillet (do not use nonstick). Place over med heat and oook w/o stirring until sugar melts, then caramelizes to med-golden color, occasionally swirling pan, about 7 min. Arrange pork belly strips in caramel in single layer. Pour 1/2 c water over. Cook until wwater evaporates, turning pork occasionally, 12-14 min. Add 1/2 c water 1 more time. Cook until pork is tender, deep brown, and crisp and water has evaporated again, 12-14 min longer. Remove skillet from heat. Using tongs, transfer pork to plate (do not clean skillet). Cut each strip in half crosswise. Sprinkle lightly w salt and generously w pepper. Return skillet w drippings to med-high heat. Add shrimp; saute until golden, turning once about 2 min. Return pork to skillet. Toss until shrimp are just opaque in center, about 1 min. Mound on platter. Sprinkle w onions and cilantro. Serve w rice and sauce.